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1
Soak the rice in cold water for 20 minutes, then drain.
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2
Preheat the oven to 400F.
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3
For the marinade, mix together the lemon and honey in a large bowl, and season to taste.
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4
Cut the eggplant into 1 1/4-inch cubes.
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5
Heat about 2 tablespoons of oil in a wide saute pan over high heat and cook the eggplant, in two or three batches, until softened and lightly browned.
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6
Stir into the honey marinade and put to one side.
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7
Pour some more oil into the pan and brown the chicken over a medium-high heat for about 5 minutes on each side.
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8
Transfer to a baking sheet and put in the oven for 15-20 minutes, until nearly cooked.
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9
Pour a little more oil into the pan if necessary and gently cook the onion and garlic for 7-10 minutes, stirring occasionally, until soft.
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10
Add the cardamom, cumin and coriander and stir around in the onion for a minute or so.
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11
Add the drained rice and stir for another minute, until the rice is well coated in the fat and spices.
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12
Pour in the stock, season with salt and pepper to taste, add the cinnamon and press the chicken into the rice.
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13
Scrunch up a piece of parchment paper slightly bigger than the diameter of the pan and wet it under the tap.
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14
Put it on top of the rice, cover with a lid and cook gently (ideally on a heat diffuser) for about 10-12 minutes, until the rice has absorbed the liquid.
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15
Turn off the heat and leave for 20 minutes with the lid on.
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16
Make sure the chicken is cooked through.
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17
Meanwhile, for the honeyed onions, cut the onion in half and then into semi-circular slices.
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18
Heat about 1 1/4 inch of oil in a deep pan over high heat for a couple of minutes.
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19
Add the onion and cook for 3-4 minutes or so, until browned, stirring frequently.
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20
Remove from the oil with a slotted spoon and drain on paper towels.
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21
Put in a bowl and stir through the honey.
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22
Transfer the rice and chicken to a big serving platter, or serve from the pan.
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23
The rice may have formed a crust on the bottom of the pan: this is a delicious part of the dish, so ease it off the base and serve a piece for each person.
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24
Warm 1 tablespoon honey (10 seconds on medium-low in a small bowl in the microwave) and brush it over the chicken.
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25
Scatter the eggplant and then the herbs over the dish and squeeze over some lemon juice.
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26
Scatter the honeyed onions and pomegranate seeds over the top and serve with a lemon wedge on each plate.
